Bill Knapps Zucchini Bread Copycat
Created by dienia b on June 23, 2024
- Servings: 12
- Prep Time: 20m
- Cook Time: 40m
- Recipe #42992
Ingredients
- 9 ounces yellow cake mix (1 box)
- 3 ounces instant vanilla pudding powder (1 box)
- 1 cup zucchini, grated, unpeeled
- 1/4 cup oil
- 2 eggs
- 1 cup walnuts, chopped
- 1/2 cup orange juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
How to Make
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Step 1: Blend all ingredients with a mixer.
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Step 2: Divide batter equally between three, greased, 1-lb (miniature), foil, loaf pans
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Step 3: Placing these on cookie sheet 1” apart so heat can circulate evenly around pans. Bake at 350°F for 30-40 minutes or until “tester” inserted in center of loaves comes out clean.
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Step 4: Cool in pans on racks, for 1 hour.
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Step 5: Refrigerate loaves in sealed food bags to slice after 4 hours – not before!
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Step 6: Freeze [sliced bread] to use in a few months.
Nutritional Facts
- Serving Size: 1 (92.6 g)
- Calories 226.6
- Total Fat - 14.9 g
- Saturated Fat - 2.5 g
- Cholesterol - 150.7 mg
- Sodium - 74.5 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1 g
- Sugars - 3.6 g
- Protein - 6.9 g
- Calcium - 43.9 mg
- Iron - 1.1 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg